Bohri Chicken Pulao Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
In a pan add water, salt, 1 tbsp ginger garlic paste and chicken. Boil for few minutes. Then in a bowl mix salt, lemon juice, 1 tbsp ginger garlic paste, desiccated coconut, black pepper, bread crumbs, eggs, flour, corn flour and cumin powder. Now marinate boiled chicken in it for about half an hour. Then heat oil and fry until golden brown. In another pan heat oil add onion, cumin seeds, green chilies, 1 tbsp ginger garlic paste. Sauté well. Now add tomatoes, red chili powder, salt, coriander, cumin powder, all spice powder, coriander and yogurt. Cook well. Then add water and soaked rice. Cook on a medium heat until water reduces and rice is fully done. Now fold in the fried chicken and let it simmer on a low flame for about 12-15 minutes. Serve with brown onion, fresh chopped coriander and raita on the side.

Method:
Beat butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and zest. Add in flour and baking soda. Reserve 1/2 cup of dough; wrap and freeze. Shape remaining portion into a rectangle; wrap and refrigerate 30 minutes.
Roll larger portion of dough on a lightly floured piece of parchment into a 12×8-in. rectangle, about 1/4-in. thick; transfer to a baking sheet. Spread apricot jam over dough to within 1/4-in. of edge. Grate remaining frozen dough over jam. Bake until light golden brown, 24-28 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.